Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, island pineapple coconut rum cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Island pineapple coconut rum cake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Island pineapple coconut rum cake is something which I’ve loved my whole life.

Island pineapple coconut rum cake kathy.kreon Bradenton, Florida. Add yogurt, rum, pineapple juice and vanilla and mix thoroughly. Add wet ingredients to your dry ingredients in increments, mixing after each pour.

To get started with this recipe, we must first prepare a few ingredients. You can have island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Island pineapple coconut rum cake:

1. Make ready 1/2 cup butter
2. Prepare 1 cup sugar
3. Get 5 eggs
4. Prepare 1 cup sour cream
5. Get 3/4 cup evaporated milk
6. Prepare 1 11oz can crushed pineapple-drained juice reserved
7. Prepare 1/4 pineapple juice
8. Take 1 box pineapple cake mix
9. Take 1 tbsp coconut extract
10. Get 1/2 cup flour for dusting
11. Make ready 1 glaze
12. Take 1/2 cup light brown sugar
13. Make ready 1/2 cup white sugar
14. Prepare 1/2 cup butter
15. Make ready 1/2 cup rum- I use Meyer's dark
16. Take 1/2 cup pineapple juice
17. Make ready 1 cup toasted coconut
18. Prepare 1/2 cup vegetable oil

If using the Candied Pineapple Slices, cut them in half and place on top of the cake in a pinwheel design. If desired, place one candied or maraschino cherry in the center. Drizzle each slice with the Dark Rum Caramel Sauce when serving, if desired. Piña Colada is a famous cocktail originating from Puerto Rico, made with rum, coconut cream/coconut milk and pineapple juice.

Steps to make Island pineapple coconut rum cake:

1. Preheat oven to 350. Butter and flour bunt pan. Shake out excess flour.
2. Cream together butter and oil in large mixing bowl beat until fluffy. Slowly pour in sugar and continue to beat until fluffy, about 2 minutes. Beat in one egg at a time. Stir in cake mix and drained crushed pineapple. Blend until smooth. Add sour cream, pineapple juice, evaporated milk and coconut extract. Still until smooth.
3. Bake in preheated oven until cake springs back when presses with finger.60-70 minutes. Let cake rest in pan while preparing glaze.
4. The glaze. Melt 1/2 cup butter in saucepan over medium heat. Stir in both sugars bring to a gentle simmer. Stir in rum and cook until sugars have dissolved. Unmold cake and pierce holes with fork or I use a chop stick. Pour glaze evenly over cake and reserve a half cup. Garnish with toasted coconut. Add 1/4 cup of evaporated milk to leftover sauce simmer additional 10 minutes. Makes a wonderful rum sauce topping..

Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. Pineapple Rum Cake RECIPE Inspired by the classic cocktail, this cake is packed full of pineapple, creamy coconut and just a bit of rum to get the party started. The cake is made with real pineapple bits and brown sugar for more depth and an almost caramel-like flavor.

So that is going to wrap it up with this exceptional food island pineapple coconut rum cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!